Question: Which of the following vegetables is cooked uncovered?

green vegetables. Explanation: In boiling vegetables specifically green vegetables it is advised to cook the food uncovered.

What vegetables are cooked uncovered?

Vegetables

COLOR EXAMPLES COOKING
White Vegetables Cauliflower, Onions Acid retains white color
Green Vegetables Green beans, Spinach Cook uncovered with a lot of water and no acid or alkalis
Yellow & Orange Vegetables Tomatoes, Red Peppers Little affected by acid or alkalis
Red Vegetables Red cabbage, Beets Acid brightens the hue

Which of the following vegetables is a fruit?

By those standards, seedy outgrowths such as apples, squash and, yes, tomatoes are all fruits, while roots such as beets, potatoes and turnips, leaves such as spinach, kale and lettuce, and stems such as celery and broccoli are all vegetables. Related: Why Are Bananas Berries, But Strawberries Aren’t?

What nutrients in vegetables are destroyed when it is cooked?

Which vitamins are most likely to be destroyed by cooking? Vitamin C and many of the B vitamins are the most unstable nutrients when it comes to cooking. Because they’re water-soluble, they leach out of vegetables into the cooking water.

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Which of the following is one of the general rules of vegetable cookery?

Which of the following is one of the general rules of vegetable cookery? Correct Cook green vegetables and strong-flavored vegetables uncovered.

What is the flavor component of vegetables?

The taste and smell of a vegetable or fruit derives from its chemical compounds including sugars, aldehydes, alcohols, ketones, organic acids, esters and sulfur compounds. The specific compounds, their quantity, and combination influence the flavor.

Why do you need to cook green vegetables and strong flavored vegetables uncovered?

Strong flavored vegetables (as turnips, onions, cabbage, and cauliflower) may be cooked uncovered in rapidly boiling water in order to drive off some of the odor and flavor. … Water should be kept boiling continuously while vegetables are cooking. If it is necessary to replenish water, boiling water should be added.

Is Pineapple a fruit or vegetable?

A pineapple is neither a pine nor an apple, but a fruit consisting of many berries that have grown together. This also means that Pineapples are not a single fruit, but a group of berries that have fused together. The technical term for this is a “multiple fruit” or a “collective fruit”.

Is banana a fruit or vegetable?

Bananas are both a fruit and not a fruit. While the banana plant is colloquially called a banana tree, it’s actually an herb distantly related to ginger, since the plant has a succulent tree stem, instead of a wood one. The yellow thing you peel and eat is, in fact, a fruit because it contains the seeds of the plant.

How do you classify fruits and vegetables?

Botanically, fruits and vegetables are classified depending on which part of the plant they come from. A fruit develops from the flower of a plant, while the other parts of the plant are categorized as vegetables. Fruits contain seeds, while vegetables can consist of roots, stems and leaves.

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What 3 things do steamed vegetables retain?

Retains Vitamins and Minerals A lot of vitamins and minerals found in Healthy Vegetables which have been lost with conventional procedures of cooking. Steaming enhances vitamins such as vitamin B, thiamine, niacin, vitamin C, etc. Additionally, minerals such as potassium, calcium, phosphorous and zinc are retained..

Do vegetables lose nutrients when cooked?

She explained that water-soluble nutrients , like vitamin C, B vitamins or folate, can leach out of veggies when cooked in water. … So, if you’re over-boiling them, then you will lose some of the nutrients.” But this doesn’t mean you should immediately stop cooking your veggies and adopt an all-raw diet.

Are carrots healthier raw or cooked?

Q: Are cooked carrots more nutritious than raw? A: Yes, cooked carrots are more nutritious, but you still get plenty of nutrients from raw carrots. Cooking, especially prolonged boiling, does reduce the vitamin content of vegetables.

What are the different ways of cooking vegetables?

Vegetable techniques

  • Boiling. Boiling is fast and easy to control. …
  • Steaming. Steaming vegetables is the best way of retaining flavour, colour and vital nutrients. …
  • Blanching. …
  • Roasting. …
  • Stir-frying. …
  • Griddling.

What are the effects of cooking vegetables?

Cooking Increases the Antioxidant Capacity of Some Vegetables. Studies have shown that cooking vegetables increases the availability of antioxidants like beta-carotene and lutein ( 19 , 20 ). Beta-carotene is a powerful antioxidant that the body converts into vitamin A.

What are the factors to consider in choosing vegetables?

Points to be considered before buying vegetables and fruits

  • The price of the vegetables. Price is an important factor to be considered before buying vegetables.
  • Geographical location. The vegetable stall should be nearer to your home.
  • The vegetable you need.
  • Quantity of buying.
  • Freshness of the vegetables.
  • Good quality.
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26 мар. 2021 г.

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